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Coconut Key-Lime Pie Recipe

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This recipe for Coconut Key-Lime Pie is from The Judy Allen Skidmore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (14 oz) sweetened condensed milk
1 can (13.5 oz) unsweetened coconut milk
1/3 cup fresh Key lime juice
7 large egg yolks
1 graham cracker crust (homemade is the best)
2 cups cold heavy cream
2 T confectioners' sugar
3 T sweetened shredded toasted coconut
Directions:
Directions:
Preheat over to 325º
In a medium bowl, whisk together condensed milk, coconut milk, lime juice,
and egg yolks until smooth. Pour into crust and bake until set, but still
slightly wobbly in center. (40 minutes). Let cool on a wire rack, 11/2 to 2 hours.
Refrigerate 3 hours (or up to 1 day).
In a large bowl, using an electric mixer, beat cream and sugar on high until
stiff peaks form (about 3 minutes).
To serve, top pie with whipped cream and sprinkle with toasted coconut.

 

 

 

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